Smoked Salmon Macarons
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Savory macarons could be an elegant addition to a cocktail party. The first time I served smoked salmon macarons at our special gathering, my friends had no idea that the small appetizers were macarons. I had many people asking me for the recipe for this delicious food. I am sharing today’s Smoked Salmon Macaron recipe.
Table of Contents
What are Savory Macarons?
Savory macarons are made with nontraditional fillings, for example, smoked salmon. From my personal experience, the French meringue technique works best for creating savory macaron shells. You can’t just remove the amount of sugar in the classic macaron recipe, as macaron shells depend on sugar for structure. But you can lower the sugar, and the macaron shells will not be very sweet.
Another tip for savory macarons is to make macaron shells with pumpkin or sunflower seed flour. Replacing almond flour with a different flour in the shells will give you a less sweet result and will be perfect when paired with a savory filling. At this point, it is important to find a balance between macaron shells and the filling.
Why You’ll Love This Recipe
- Unique and elegant. A creative, savory twist on classic French macarons.
- This is a perfect way to use leftover macaron shells.
- Easy-to-make gluten-free appetizer. Also check out Beetroot, Gorgonzola Pear, or Prosciutto Macarons.
- Creamy filling. Smoked salmon and cream cheese make a delicious combination.
- Beautiful presentation. Add fresh dill or tiny pieces of smoked salmon for decoration. Something to impress your friends and family. Try also Tomato Macarons or Kartoshka Dessert.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not “age” egg whites.
- Smoked Salmon: Use your favorite brand.
- Cheese: I use Philadelphia cream cheese in this recipe.
- Butter: Unsalted butter was used in this recipe.
- Flavor: Smoked paprika powder.
- Dill: Chopped fresh dill.
- Decor: Chopped capers, fresh dill, and smoked salmon.
How to Make Smoked Salmon Macarons
Step 1. Make macaron shells. I used my Basic French Meringue recipe to make shells. I also have a recipe for making macaron shells using the no-rest method.
Step 2. Make smoked salmon filling. Cut smoked salmon into small pieces. In a food processor, combine cream cheese and unsalted butter. Pulse for a few seconds, or until it creates a creamy consistency. Add smoked salmon, paprika, chopped dill, and chopped capers. On low speed, blend all ingredients. Place the mixture in the bowl and refrigerate for at least 30 minutes to chill and firm. Transfer the smoked salmon filling to a pastry bag with a Wilton 4B pipping tip.
Step 3. Assemble macarons. Pipe a generous amount on one macaron shell. Decorate with capers, scallions, dill, and a small piece of smoked salmon. Serve immediately.
Tip from Marina: Cream cheese and unsalted butter should be at room temperature.
Expert Tips
- Fill the macarons close to serving time because the shells soften as they sit.
- Use full-fat cream cheese for a stable filling.
- Pat the smoked salmon dry before chopping to avoid excess moisture.
- Macaron shells can be made in advance.
- Only one macaron shell could be used for serving.
Recipe FAQs
Yes! Macaron shells are made of almond flour, egg whites, and sugar. However, you have to make sure the filling is also gluten-free. Best to fill with buttercream, ganache, or jam.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding, or the wrong oven temperature.
This happens if you overmix the batter. Check the consistency of the batter every 2-3 folds. Overmixed batter runs off the spatula very fast.
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Recipe
Smoked Salmon Macarons
Equipment
- 1 Food processor
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bag
- 2 baking mat
- 2 baking sheet tray
Ingredients
Macaron Shells
- 125 gr almond flour
- 150 gr powdered sugar
- 100 gr egg whites room temperature
- 100 gr white granulated sugar
- 1 gr brown food coloring
Cream Cheese Filling
- 226 gr Philadelphia cream cheese
- 113 gr unsalted butter
- 100 gr smoked salmon
- 5 gr smoked paprika powder
- 5 gr chopped fresh dill
- 10 gr chopped capers
Instructions
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients to the meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
- Transfer the macaronage into a pastry bag with a round tip.
- Pipe macaron shells onto the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven at 275°F (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat on a baking sheet pan. When the shells are cooled completely cooled, remove them from the baking mat and pair them with similar sizes.
How to Make Cream Cheese Filling
- Cut smoked salmon into small pieces.
- In a food processor, combine cream cheese and unsalted butter. Pulse for a few seconds or until it creates a creamy consistency.
- Add smoked salmon, paprika, chopped dill, and chopped capers. On the low speed, blend all ingredients.
- Place the mixture in the bowl and refrigerate for at least 30 minutes to chill and firm.
- Transfer the smoked salmon filling to a pastry bag with a Wilton 4B pipping tip.
- Pipe a generous amount on one macaron shell.
- Decorate with capers, scallions, dill, and a small piece of smoked salmon.
- Serve immediately.
